Salsa roja is the archetypal red table salsa of Mexico — a fresh or lightly cooked sauce built on ripe tomatoes and chillies, sharpened with onion, garlic, cilantro, lime and salt. When the ingredients are simply chopped raw and tossed together it is served as pico de gallo (also called salsa fresca or salsa mexicana), a chunky, crunchy relish; blended or charred it becomes a smoother, deeper salsa roja spooned over tacos, eggs, grilled meat and antojitos, and set out on nearly every Mexican table.